A Taste of Britain: A Culinary Tour of British Snacks
Taught by Robin White
Robin White is a writer and teacher of short fiction from the UK, now living in New York City. His short creative work has appeared in over two dozen publications, most recently including the likes of the venerable old Saturday Evening Post, Strangelet, and Bartleby Snopes, where his piece was one of 12 ‘Stories of the Month’ collected into their yearly print anthology. As a teacher, he has almost a decade’s worth of experience in explaining the craft, and technical fundamentals, of writing and submitting short fiction. He is immensely proud that the majority of his students have gone on to see their work professionally published.
Most recently he could be found as a slush reader on the staff of Syntax and Salt, a new magazine of Magical Realism based out of Lansing, Michigan.
Brown. Brown is the color of British food. Sloppy and brown, tangy and brown, dry and brown, sort-of-hairy-maybe-and-brown. Brown, essentially, is the theme.
But does it have to be? And is brown food the worst thing in the world? Join us for an evening of tasting the best the British have to offer. Rate foods on their attributes (taste, texture, inherent brownness) and take a culinary tour of the British Isles, culminating in making the final decision, en masse: Is British food really that bad?
Snacks (obviously) will be provided, along with a soft drink or two (drinks may be a sort of orange-ish shade of brown) along with a few laughs, and plenty of toast (for the Marmite).'
